Bengali Style Khichuri Aar Labra Recipe – Khichdi and Mixed Vegetables
Description:
Bengali Style Khichuri Aar Labra is a comforting one-pot meal featuring moong dal Khichdi paired with a flavorful mix of vegetables known as Labra. The dish is made by combining fragrant rice with yellow moong dal and an array of vegetables like potatoes, cauliflower, and green peas, all seasoned with traditional Bengali spices like bhaja masala and mustard oil. A touch of ginger and green chillies adds depth and warmth to the dish. The Labra portion consists of stir-fried vegetables, including spinach, sweet potato, and drumsticks, cooked in aromatic spices, making it the perfect balance of flavors. This wholesome meal is ideal for a quick, nutritious lunch or dinner, especially when living solo, as it’s easy to prepare and filling.
Cuisine:
Bengali Recipes
Course:
Main Course
Diet:
Vegetarian
Ingredients:
For Khichuri:
| Ingredient | Quantity |
|---|---|
| Govind Bhog Rice | 150 grams |
| Yellow Moong Dal (Split) | 200 grams |
| Cauliflower (Gobi), cut into florets | 1 |
| Potatoes (Aloo), chopped | 11 |
| Green Peas (Matar) | 1/2 cup |
| Dry Red Chillies | 2 |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/4 teaspoon |
| Fennel Seeds (Saunf) | 1/4 teaspoon |
| Ginger (grated) | 1 tablespoon |
| Green Chillies (slit) | 3 |
| Turmeric Powder (Haldi) | 2 teaspoons |
| Bhaja Masala | 2 teaspoons |
| Mustard Oil | 2 teaspoons |
| Ghee | 1 tablespoon |
| Salt | to taste |
| Sugar | 1/2 teaspoon (or adjust) |
For Labra (Stir-Fried Vegetables):
| Ingredient | Quantity |
|---|---|
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1/4 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/4 teaspoon |
| Fennel Seeds (Saunf) | 1/4 teaspoon |
| Potato (Aloo), chopped | 1 |
| Small Brinjal (Baingan/Eggplant) | 1 |
| Mooli (Radish), chopped | 1 |
| Sweet Potato, chopped | 1 |
| Kaddu (Pumpkin), chopped | 100 grams |
| White Broad Beans, halved | 100 grams |
| Drumstick, chopped | 2 |
| Spinach Leaves (Palak), chopped | 1 large bunch |
| Dry Red Chillies | 2 |
| Ginger (grated) | 3 teaspoons |
| Coriander Powder (Dhania) | 2 teaspoons |
| Green Chillies (slit) | 2 |
| Bhaja Masala | 2 teaspoons |
| Mustard Oil | to cook |
| Salt | to taste |
| Sugar | to taste |
For Bhaja Masala (Roasted Spice Mix):
| Ingredient | Quantity |
|---|---|
| Bay Leaves (Tej Patta) | 3 |
| Dry Red Chillies | 3 |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
Preparation Time:
15 minutes
Cooking Time:
70 minutes
Instructions:
Step 1: Roasting the Moong Dal
- Begin by dry roasting the yellow moong dal in a kadai (wok) over medium heat. Keep stirring continuously to ensure it roasts evenly. Roast until it releases a fragrant, nutty aroma and turns a light brown color. This should take about 5-7 minutes.
- Once done, remove the dal from the kadai and set it aside to cool. Once it cools down a bit, rinse it thoroughly in water to remove any impurities. Keep it aside.
Step 2: Preparing the Bhaja Masala
- In the same kadai, add dry red chillies, cumin seeds, and bay leaves (tej patta). Roast them on low heat for about 3-4 minutes until they become fragrant.
- Once roasted, transfer the mixture to a plate and allow it to cool for a few minutes.
- Once cooled, transfer the roasted ingredients to a spice grinder and grind them into a fine powder. This bhaja masala can be stored in an airtight container for up to two weeks.
Step 3: Making the Khichuri
- In a large saucepan, heat mustard oil and ghee. Add the cumin seeds, mustard seeds, fennel seeds, and kalonji. Sauté them for a minute until the mustard seeds begin to splutter.
- Add the grated ginger and slit green chillies, and sauté for another minute until fragrant.
- Next, add the roasted moong dal and rice to the pot. Sauté them in the oil and spices for about 3 minutes, ensuring the grains are well-coated with the oil and spices.
- Add the chopped potatoes, cauliflower florets, and green peas. Stir everything together.
- Sprinkle in the turmeric powder, salt, and sugar. Mix well.
- Add water (about 4 cups) and bring to a boil. Reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the rice and dal are cooked, and the vegetables are tender.
- Once cooked, stir in the bhaja masala and adjust seasoning if needed. Let it sit for a few minutes before serving.
Step 4: Preparing the Labra (Stir-Fried Vegetables)
- Heat some mustard oil in a large pan or wok. Add methi seeds, cumin seeds, kalonji, mustard seeds, and fennel seeds. Let them sizzle for a few seconds.
- Add the dry red chillies and grated ginger, and sauté for another minute.
- Add all the chopped vegetables—potato, brinjal, radish, sweet potato, pumpkin, broad beans, and drumsticks. Stir well to coat them in the spices.
- Add the coriander powder, slit green chillies, and bhaja masala. Stir everything together and cook on medium heat for about 15-20 minutes, or until the vegetables are cooked through and tender.
- Once the vegetables are cooked, add the chopped spinach leaves. Stir until the spinach wilts and mixes into the vegetables.
- Adjust salt and sugar to taste. Let the Labra cook for another 2-3 minutes before serving.
Step 5: Serve
Serve the hot Khichuri with Labra on the side. This dish pairs perfectly with a simple cucumber salad or some yogurt for an extra touch of freshness.
Notes:
- This recipe can be easily adjusted for a larger crowd or meal prep. Simply increase the quantities of rice, dal, and vegetables proportionally.
- The bhaja masala can be made in bulk and stored for future use, making it convenient to prepare this dish more frequently.
- The Labra vegetables are customizable; feel free to experiment with your favorite vegetables based on what’s available or in season.
Enjoy the comfort and flavors of this traditional Bengali meal, perfect for any occasion!
